Firni (فرنی) — Afghan Milk Pudding with Cardamom and Pistachio

• 900 mlWhole milk (Use fresh, full-fat milk for best texture)
• 55 gCornstarch (Sift if lumpy)
• 90 gGranulated sugar
• 1.5 tspGreen cardamom (Finely ground; or grind seeds from about 10 pods)
• 10 mlRose water (Optional but traditional in many homes)
• 1 tspFine sea salt (Balances sweetness)
• 30 gPistachios (Shelled and finely chopped)

Instructions

1. 1

   Set out 6 small serving bowls or glasses and keep them nearby so you can portion the pudding while it is hot. In a small bowl, whisk the cornstarch with 150 ml of the milk until completely smooth and no dry pockets remain.

2. 2

   Pour the remaining 750 ml milk into a heavy saucepan and add the sugar and salt. Warm over medium heat, stirring for 2 minutes, until the sugar fully dissolves and the milk is steaming but not boiling.

3. 3

   Reduce the heat to medium-low and whisk the cornstarch slurry again, then slowly stream it into the saucepan while whisking constantly. Keep whisking for 6–8 minutes until the mixture thickens to a smooth, glossy pudding that coats the back of a spoon.

4. 4

   Add the ground cardamom and cook for 1 minute, whisking to bloom the spice without scorching the milk. Turn off the heat, then whisk in the rose water for 15–20 seconds so the aroma stays bright.

5. 5

   Immediately divide the hot firni evenly among the bowls, about 170–180 ml per serving. Let the bowls cool uncovered at room temperature for 30 minutes, then cover and refrigerate for at least 3 hours until fully set and chilled.

6. 6

   Before serving, sprinkle each portion with chopped pistachios, using about 5 g per bowl for a consistent finish. Serve cold, and if a skin has formed, gently smooth the top with the back of a spoon before garnishing.